Carrot Hummus

"This was served at a dinner party I attended and the host was happy to give me the recipe. He said it was from the Sonoma Diet book. The hummus has a wonderful carrot flavor and the color is beautiful. Chill time is cook time;)"
 
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photo by Muzicgirl photo by Muzicgirl
photo by Muzicgirl
Ready In:
1hr 15mins
Ingredients:
8
Yields:
2 CUPS
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ingredients

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directions

  • In a covered small saucepan cook carrots in a small amount of water for 6 to 8 minutes or tender, drain.
  • In processor combine cooked carrots, chickpeas, tahini, lemon juice, garlic, cumin and salt.
  • Cover and process until smooth.
  • Transfer to a small serving bowl.
  • Stir in 1 tablespoon parsley.
  • Sprinkle top with remaining parsley.
  • Cover and chill for 1 hour to 3 days.
  • If necessay, stir in water, 1 tablespoon at a time, to make a dipping consistency.

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Reviews

  1. Oh wow, this was an excellent basic recipe. The carrots blend in completely.
     
  2. I followed the recipe as written. This looked absolutely gorgeous, (see my photo,) but taste-wise, I did not care for it at all. Despite the seasonings, I thought it rather bland - except for the garlic, which was somewhat *too* prominent. Otherwise, definitely needed more salt, maybe more lemon and cumin, too. Anyway, my friend I made it for thought it was great, (or at least that's what she said,) but I didn't like it, and I wouldn't make it again.
     
  3. I didn't make it but my co-worker whom I passed the recipe onto did. She used more garlic and left the carrots raw. She served with a homemade rye/wheat bread ,
     
  4. This is wonderful! I made as directed. I paired this with Arabian Pita Bread 17977 and had it for our lunch. I love the colour of this hummus. Thank you for sharing...will definately be making this again!!
     
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